To make egg rolls, start by preparing the filling, typically with cooked ground pork, shredded cabbage, carrots, garlic, ginger, and seasonings like soy sauce and sesame oil. Then place a few tablespoons of the filling onto an egg roll wrapper, fold the sides over, roll tightly, and seal the edges with beaten egg or a flour-water paste. Finally, deep-fry the rolls in hot oil (around 350-375°F) until crispy and golden brown, usually about 3-7 minutes depending on oil temperature and size. Here is a basic step-by-step guide:
Preparing the Filling
- Cook ground pork over medium heat until no longer pink.
- Add minced garlic and ginger, cooking briefly until fragrant.
- Stir in shredded cabbage, carrots, and green onions; cook until softened.
- Season with soy sauce, sesame oil, salt, and pepper. Remove from heat and let cool.
Wrapping Egg Rolls
- Lay one egg roll wrapper on a flat surface with a corner facing you.
- Place about 3-4 tablespoons of filling near the bottom corner.
- Fold the corner over the filling, then fold in the two sides.
- Roll tightly towards the top corner, sealing the edge with beaten egg or a cornstarch-water mixture.
Frying
- Heat oil in a deep pot or fryer to about 350-375°F.
- Fry egg rolls in batches, turning occasionally, until they are golden brown and crispy (3-7 minutes).
- Drain on paper towels before serving.
Egg rolls are great served hot with dipping sauces like sweet and sour, soy sauce, or chili sauce.
